Savory Potatoes.
Pare and cut into squares some raw potatoes. Lay in cold water half an hour, put into a saucepan, cover with boiling water, slightly salted, and stew half an hour, not so fast as to break them. Then throw off the water and add a cupful of sauce made from the gravy of Friday’s chickens, thinned with a little hot water, and strained; seasoned to taste, and again thickened with a tablespoonful of butter rolled in flour. Simmer all for ten minutes, and turn into a deep dish.